Cucumber and avocado ceviche

March 25, 2009

This simple, light and refreshing ceviche is the perfect accompaniment to this Dark Rum Mojito with Basil.

Cucumber and avocado ceviche

Cucumber and Avocado Ceviche

serves 6
active time: 20 min

For the vinaigrette

  1. 1 small shallot – skinned and finely chopped
  2. 1 1/2 tablespoons fresh lime juice
  3. 1/2 teaspoon Tabasco
  4. 3 tablespoons extra virgin olive oil
  5. sea salt and freshly ground pepper to taste

For the ceviche

  1. 1 small seedless burpless cucumber, or half a large one (10 oz) (283gr) – partially peeled and cut crosswise in 1/16″ slices (use a mandoline)
  2. 2 medium tomatoes – seeded and cut in 1/8″ dices
  3. 1/2 ripe avocado – pit removed, skinned and cut crosswise in 1/8″ slices
  4. cilantro sprigs as garnish

  1. Step 1: To make the vinaigrette, place all ingredients in a small bowl and whisk until well blended. Set aside.
  2. Step 2: Place several cucumber slices in the center of a small plate, overlapping the slices slightly and forming a ring leaving a space in the center. Place a spoonful of tomato cubes inside the cucumber ring and flatten slightly with the back of a spoon. Top with a few avocado slices in a fan pattern. Drizzle with the vinaigrette. Garnish with a cilantro sprig. Make 6 individual plates and serve immediately.
  3. Cook’s note: This recipe can also be served as a side salad. Instead of serving it on individual small plates, serve it on a large platter.

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How about this cucumber linguini with fresh mint and fried capers?

hors d’oeuvres, ceviche, cucumber
© 2011 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

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